Gluten-free sponge:
4 eggs
3/4 cup sugar
3/4 cup gluten-free cornflour
1 tsp cream of tartar
1/2 tsp bi-carbonate of soda
2 Tbs gluten-free custard powder
1 tsp vanilla essence
Pinch of salt
Mascarpone mix:
50 g mascarpone
125mL cream
1 Tbs sugar
85mL Frangelico
10-15mL St Ali Espresso
Espresso cream:
50 g mascarpone
125mL cream
1 Tbs sugar
10-15mL St Ali Espresso
Gluten-free sponge:
Separate eggs, whisk whites with sugar and salt till stiff.
Once at stiff peaks, slowly add in yolks and vanilla and mix well.
Sift all remaining dry ingredients together 3 times.
Gently fold in egg mix to dry mix, making sure not to knock out too much air.
On greased and lined trays spilt into 2 and bake at 170 C for 15-20 minutes or cook in 1 tray and cut in half when cooled.
Mascarpone mix:
On medium speed, mix all ingredients together till medium to firm peaks form.
Espresso cream:
Whisk on medium to high all ingredients or whipped to desired firmness.
To assemble:
Soak bottom sponge in coffee, depending on how much you’re a coffee lover will depend on how much you want to soak in, be mindful that the sponge becomes quite fragile once you add liquid to the cake.
Place half the mixture on top of the soaked sponge, careful not to damage the sponge while covering with cream mix.
Repeat another layer of soaked sponge and another layer of cream mix.
Top with St Ali drinking chocolate and set aside for 12-24 hours to allow the flavours to soak into the sponge and form the cake.
Once rested cut out portion size that you require and top with espresso cream and grated chocolate for garnish and enjoy.
Recipe provided by A Taste of Avon
